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Gingered Mussels And Clams With Kale

• September 26, 2018

Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com

Ingredients

• To Prep Mussels And Clams
• 1 pound Mussels
• 2 1/2 pounds Clams
• 4 tablespoons Sea Salt
• 10 cups Fresh Water, Cold

To Assemble Dish

• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Butter
• 1 whole Onion, Cut In Half And Sliced Thin
• 5 cloves Garlic, Roughly Chopped
• 3 teaspoons Fresh Ginger, Peeled And Chopped Fine
• 1 whole Lemon, Zested
• 1 sprig Rosemary, Stem Removed And Chopped
• 2 cups White Wine
• 3 teaspoons Sriracha Sauce Or To Taste
• 1/4 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Black Pepper.
• 2 bunches Kale, Chopped (Large)

Cooking Directions

1. In a large bowl add mussels, clams, 4 tablespoons of sea salt and 10 cups fresh water. Set aside and allow mussels to soak for 20 minutes. Drain and rinse under cold water to remove debris. Set aside.
2. In a large pot add olive oil and butter. Heat over medium-high heat until oil is hot and butter is melted. Add the onion and saute until caramelized. Add the garlic, ginger, rosemary and lemon zest. Stir until fragrant. Stir in white wine, sriracha sauce, sea salt and pepper.
3. Bring to a simmer. Add washed and drained mussels and clams. Add kale and stir. Cover pot with lid.
4. Cook for 5 minutes. Stir pot again and recover.
5. Cook an additional 5-10 minutes until mussels and clams open and kale is tender.
6. Discard any unopened clams.